Stuffed Pumpkin with Beet Red Kraut - Cleveland Kitchen

Ingredients

• 1 cup bulgur wheat
• 1 tsp salt, plus extra as needed
• 1 garlic clove, very finely chopped
• 2 tbsp cold-pressed extra-virgin olive oil
• 2 tbsp lemon juice
• 1/2 cup kale, shredded
• 1/2 cup Beet Red Kraut
• 1/3 cup raw, unsalted pumpkin seeds (from health-food shops or online)
• 1 cup tin chickpeas, drained and rinsed
• 4 large dried figs, roughly chopped
• 1 small red onion or 2 shallots, thinly sliced
• A few pinches chilli flakes (optional)
• 1/2 cup feta, crumbled
• 1 small pumpkin or winter squash
• Coconut oil or ghee, for rubbing the pumpkin